Thai Style Tofu Curry

• Meanwhile, trim the courgette and chop into 1cm cubes.
• Halve, peel and thinly slice the onion.
• Halve the chilli lengthways, deseed and finely chop.
• Zest and halve the lime.
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the chicken and onion until starting to brown, 3-4 mins.
• Once browned, add the courgette and fry for 2 mins more. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

NOTE: Swapping to tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan for 2 mins before adding the onion.

• Add the Thai spice mix, red Thai paste and half the chilli to the pan. You can use less chilli if you don't like spice—or more if you do.
• Cook together until fragrant, 30 secs.
• Stir in the coconut milk.
• Simmer until the chicken is cooked through and the veg is tender, 6-8 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Add a squeeze of lime juice to your curry.
• Season to taste with salt, pepper and more lime juice if desired.
• Stir the lime zest through the rice, fluffing it up as you go.

TIP: Loosen the curry with a splash of water if you feel it's too thick.